| Show broccoli broccola i Is T kin 7 to baull cauliflower flower t excellent flavored vegetable Is good source of calcium andiron and iron prepared by tho the united mated department 0 of 1 broccoli Is not a 0 newly als discovered vegetable but until lately it was not well known or widely grown of E european u origin it lias has long been fa an millar to the french and italian household and it was doubtless introduce introduced to americans through these nationalities recently broccoli of the sprouting type lias has been produced extensively in texas and california and I lias aas be come very popular it Js Is now possible to obtain this excellent flavored green vegetable in the stalls of most large city markets from cabbage family I 1 broccoli Is one of the forn forms is of the large or cabbage family cauliflower cabbage brussels sprouts kale and kohlrabi are its nearest relatives botanically speaking of these it Is most like ilke cauliflower the flow er head of sprouting broccoli unlike that of cauliflower Is not white but deep green as Is the rest of the part that Is cut for food the stalk la Is long leafy and branching because of this long stalk some people have thought thon glit that sprouting broccoli must he a cross between asparagus and cauliflower it li but horticulturists of the united states department of agriculture say this Is not the case when 6 first crop of flower heads has been cut from the plants a second growth may be obtained the flower heads and the more tender parts of the stalk are e each jen the lower end of the stalk la Is trimmed off go BO that sometimes there may be considerable sid erable waste in preparing broccoli for the table like any other green vegetable rege table it Is cooked in III lightly salted boiling illig water the pieces nie are left whole and should be carefully removed from the saucepan to keep them thein shapely for foi serving broccoli usually becomes tender lu fit 20 to 25 minutes cocking it Is then drained and served with melted butter or I 1 sauce e resembles cauliflower analyses show that sprouting broe bioc coll coil Is a good source of calcium chorus and iron in the diet resembling cauliflower in tills this respect about 69 per cent of the edible portion la Is water and the other 11 11 per cent which Is solid matter differs hut but slightly in protein fat fait fiber and ash content from cauliflower no vi tamine studies have so far been made with broccoli but probably like other R greenleaf green reen leaf vegetables it Is a good source of one or more vIta vitamins mines |
